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Tag: Canning & Preserving

Canning BBQ Sandwich Meat

Canning BBQ Sandwich Meat

Canning BBQ Sandwich Meat

5 Pints

 

58 ounces tomato sauce

2 cups chopped onions

1⁄2 cup green pepper

1⁄4 cup packed brown sugar

1⁄4 cup Worcestershire sauce

2 tablespoons dry mustard

2 teaspoons salt

1⁄4 teaspoon bottled hot pepper sauce

1⁄4 cup mixed pickling spices

6 cups cooked beef or 6 cups pork

 

Combine first 8 ingredients. Tie pickling spices in a cheesecloth bag. add to sauce. cover and simmer 15 minutes. remove the spice bag. and add the meat to the sauce. Cover, heat. Pack into hot jars, leaving 1 inch head space. Adjust the lids. Process in pressure canner at 10 pounds, 75 minutes for pints. BEFORE SERVING: Boil uncovered 10 minutes before tasting or using. Serve on your favorite bun.

Canning Navy Beans (Easy Method)

Canning Navy Beans (Easy Method)

Canning Navy Beans (Easy Method)

1 1⁄2 cups dried navy beans

1⁄2 teaspoon salt (optional)

 

Put 1 1/2 Cups Dry Navy Beans in each quart jar. Add salt as desired. Fill Jar with boiling water to 1 inch from the top. Put on lids and rings. Place in canner with hot water. Pressure can at 10 lb. pressure for 20 minutes. Beans will continue to soften when you use them in either your soup or for baked beans.

Strawberry Balsamic Sweet Onion Jam

Strawberry Balsamic Sweet Onion Jam

Strawberry Balsamic Sweet Onion Jam

1/4 cup balsamic vinegar

4 cups fresh strawberries, stems removed, crushed

1 1/2 cups diced sweet onion (I used Vidalia Onions)

1 tsp butter to reduce foaming

1 box Sure Jell or powdered fruit pectin

7 cups granulated sugar

 

In a large pot, over high heat, add the strawberries, onions, butter, balsamic vinegar, and pectin. Bring to a full rolling boil (one that doesn’t stop while stirring). Add the sugar and return to a full rolling boil. Boil hard for one (1) minute. Remove the pot from the heat. Ladle the jam into your hot jars, you want them filled to within ¼” of the top rim. Be sure to wipe the top rim of the jars with a damp paper towel to get off any drips or spills. Cover each jar with a lid and a ring. Process jars 10 minutes in a boiling water bath or steam canner. Remove jars and allow them to cool 24 hours undisturbed on your kitchen counter-top. Jars are sealed when the button on the top of the lid is fully depressed and won’t move up and down. Yield: 10 – half-pint (8 oz) jars

Canning Baked Beans

Canning Baked Beans

Canning Baked Beans

8 pints

 

2 lb. dried navy beans

1⁄2 lb bacon

1 -3 large onion

2⁄3 cup brown sugar, packed

4 teaspoons salt

2 teaspoons mustard powder

1 cup orange juice (optional)

2⁄3 cup molasses (I use Grandma’s molasses which has a higher concentration of sugar)

 

Soak beans in 3 quarts of water, (make sure they are covered!) for 12-18 hours. Drain but do not rinse. Return beans to pot and cover with 3 quarts of fresh water. Bring to a boil over high heat. Reduce the heat; cover and simmer until the bean skins begin to split. Drain the beans, reserve the liquid. Transfer the beans to a 4-quart or larger covered baking dish. Chop the bacon and onions. Add them to the beans. Combine the brown sugar, salt, mustard, and molasses in a large mixing bowl. Add 4 cups of the reserved bean liquid (or 1 cup orange juice and 3 cups water). Pour the sauce mixture over the beans. Don’t stir! Cover the beans and bake them in a preheated 350-degree oven for 3 to 3.5 hours. The consistency should be like a thick soup. Adds more liquid if the beans become too dry. While the beans are baking, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. Ladle the hot beans into your prepared jars, leaving a 1-inch headspace. Release any air bubbles with a nonreactive tool, adding more beans as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the lids and caps, hand tightening the bands. Process your filled jars in a pressure canner at 10 pounds pressure for 1 hr 20minutes (pints) or 1 hr 35minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid. Remove the hot jars with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals. For added safety, boil the contents for 15 minutes before tasting or eating. (If you follow accurate canning protocol, that should not be necessary!). It takes a big pot to make this so if you want to double it, prepare two separate pots. My canner only holds 5 quarts so it can only hold a single batch anyways.

Canning Vegetable Soup

Canning Vegetable Soup

Canning Vegetable Soup

19 Quarts

 

11 lb. tomatoes

4 1⁄2 lb. potatoes

3 1⁄2 lb. carrots

2 lb. turnips (optional)

3 3⁄4 lb. green beans

7 cups corn

1 1⁄2 lb. celery

1 lb onion

1 1⁄2 lb. green peppers

3 lb. cabbage

 

Per quart:

 

1/2 teaspoons pepper

1/2 teaspoons sugar

1/2 teaspoons salt

Pinch of parsley

 

Chop as for soup. Heat, fill jars and process. Makes about 38 pints or 19 quarts. Add per quart: 1/2 teaspoons pepper, 1/2 teaspoons sugar, 1/2 teaspoons salt and a pinch of parsley. Process: 15 lb. pressure. pints – 60 minutes. quarts – 70 minutes.

Canning Sweet Potato & Ham Soup

Canning Sweet Potato & Ham Soup

Canning Sweet Potato & Ham Soup

2 quarts

 

4 sweet potatoes, peeled cubed

2 lb. ham steaks, diced

1 cup water

4 cups ham stock

1⁄2 teaspoon ginger, crushed

1 tablespoon brown sugar

 

Cook all together until potatoes are 1/2 cooked. Pack into 2-quart jar. Pressure cook at 11 lb. pressure 90 minutes as always check ball book.

Canned Sugared Lemon Slices in Syrup

Canned Sugared Lemon Slices in Syrup

Canned Sugared Lemon Slices in Syrup

16 half pints, 8 pints

 

32 lemons, sliced thin with juice

4 cups sugar

4 cups water

1⁄4 cup salt

1⁄4 cup red-hot candies (optional)

 

Slice lemons as thin as you can get without breaking the rind. Save all the juice when you are slicing the lemons.(Add the lemon juice to the syrup.). Wash and sterilize 8 pint jars, wide mouth if you have. Heat the jars in the oven upside down in a pan with water 250* Heat seals in water. In large kettle, add water, sugar and salt. Turn heat to medium and dissolve sugar, do not burn, stir. Have a hot water bath canner ready with water heating. Pack lemon slices in jars, about 4 lemons per jar. Pack tight. Add syrup carefully. Make sure there are no air pockets, stick knife gently down the sides. Wipe each jar rim with a hot damp cloth, Place seal and ring on jar. Place jars in canner and process in hot water bath 20 minutes. Make sure boiling water is over the tops of the jars. Note: If you want the syrup to have more color and flavor, add the red hot cinnamon candies to the syrup and stir until they dissolve when making the syrup. Take out of the canner and place on a towel out of drafts until they seal. You can also turn upside down if you wish.

Makes 16 half pints. Excellent Christmas gifts. Attach a card listing the uses.

 

Originally, I made this recipe to use in a lemon upside down cake and from there used a standard sweet canning syrup. The sweet & sour syrup can be used as a base, then soy sauce/ginger or any other spice added, thickened for oriental dishes. The lemon slices can be used as garnish, drinks, cakes, breads, rind can also be used. This recipe is multiple use. I have used the slices to decorate cakes.

Canning Cuban Black Beans

Canning Cuban Black Beans

Canning Cuban Black Beans

2 lb. dried black beans

2 cups onions, chopped

1 cup bell pepper, chopped

6 teaspoons garlic, chopped

1 1⁄2 tablespoons salt

1 1⁄2 tablespoons ground cumin

1 tablespoon oregano

1⁄4 cup cider vinegar

1⁄2 lb salt pork

 

Sort dry beans. Soak overnight in water. Drain beans, add new water covering by 2″, and bring to a boil. When boiling begins, remove from heat and set aside. Sauté onion, pepper, and garlic in olive oil until onion is glassy. Add remaining spices, salt and vinegar to the sauté pot. Sterilize 8-pint Mason Jars. Add 1/4 cup of sauté mixture to each jar. Chop Salt pork into small pieces and divide into eight “piles”. Put one “pile” of salt pork into each jar. Add 1 slightly heaping cup of black beans to each jar. This should leave about 1 1/2″ headspace in jar. Do not overfill with beans. They expand a lot during processing. Overfilling will cause jars to leak in canner. Top off each jar with bean juice, leaving 3/4″ headspace. Put of lids and process 1 hour 5 minutes at 10 psi. After processing, remove from heat and allow canner to return to ambient pressure of its own accord. Remove and cool jars. Needs to age a month or so to blend flavors. When serving, it is normal to add a bit of water, since water boils out during processing. Serve ladled over rice and add a dollop of sour cream.

Cherry Anise Jam

Cherry Anise Jam

Cherry Anise Jam

4½ lb. pitted cherries

2 lb. sugar

4 star anise

¼ tsp. (or to your taste)

2 juiced lemons

 

Mix ingredients in a sauce pan Cover and cook on low heat for 1 – 1½ hours (or until desired consistency).

Brown Sugar and Vanilla Bean Apple Sauce

Brown Sugar and Vanilla Bean Apple Sauce

Brown Sugar and Vanilla Bean Apple Sauce

 

10 C. peeled, cored, sliced apples

1/2 C. packed brown sugar

Juice of 1 1/2 -2 lemons {plus zest if you like it extra lemony}

1 vanilla bean, seed it and throw in both the seeds and cook with the pod

 

Place all ingredients in a large stock pot and cook for 30-ish minutes or until apples are soft and begin to break apart. Mash with a hand masher or just stir until a good chunky consistency is reached.

Canned Preserved Lemons

Canned Preserved Lemons

Canned Preserved Lemons

1 dozen small lemons (about 3 pounds)

1 cup coarse sea salt

Extra-virgin olive oil

 

Fill a 1-quart canning jar with boiling water. Let the water sit for 1 minute; drain the jar and invert it on a clean towel to dry. Slice off and discard the stem and blossom ends of 6 of the lemons and cut them lengthwise into eighths. Put the wedges in a nonreactive bowl. Juice the remaining lemons; you should end up with about 1 cup of juice. Set the juice aside. Add the salt to the bowl and toss the lemon sections to coat before packing them into the jar. As you fill the jar, add the salt from the bowl, evenly distributing it throughout the jar. Cover the lemons with the juice, leaving ½ inch of headroom between the juice and nonreactive lid. Let the lemons sit at room temperature for a week. Shake the jar every day to redistribute the salt and juice. After a week, add oil to cover and refrigerate for up to 6 months.

Pickled Carrots and Daikon with Lime

Pickled Carrots and Daikon with Lime

Pickled Carrots and Daikon with Lime

1/2 pound carrots, shredded

1/2 pound daikon, shredded

1 teaspoon kosher salt

6 lime leaves

1/2 cup hot water

1/2 cup rice wine vinegar

2 tablespoons white sugar

1/4 teaspoon coriander seeds

 

Toss carrots and daikon with kosher salt in a bowl; let sit for 30 minutes. Rinse carrots and daikon with cold water, drain, and transfer to a small bowl; add lime leaves. Whisk hot water, rice wine vinegar, sugar, and coriander seeds together in a separate bowl until sugar is dissolved; pour over carrots and daikon. Cover bowl with plastic wrap and let it sit until it comes to room temperature before refrigerating for at least 1 hour.

Nigella Plum Jam

Nigella Plum Jam

Nigella Plum Jam

 

4 pounds plums, pitted and halved

2 1/2 cups sugar

1 1/2 cups water

1/4 cup nigella seeds, lightly crushed

1 lemon, outer peel grated, halved and juiced, (seeds reserved in a muslin bag)

 

Prepare jars for canning. You’ll need to sterilize jars for this recipe. Put a small plate in the freezer (you will use this later to check the jam set). Put the plums, sugar, water, nigella seeds, seed bag, lemon juice, and lemon halves into a large saucepan and bring to a boil over medium-high heat. Stir the mixture constantly for about 15 minutes, then drop the heat to medium-low, holding the jam at a constant simmer but making sure not to burn it. After about 10 minutes, remove half of the plums with a slotted spoon and set aside in a small bowl. This helps keep some plums whole in the final jam. Continue cooking the rest until thickened. When the jam is thick, return the reserved whole plums to the stockpot and cook a few minutes more.  Test the jam set, using the plate in the freezer. Continue cooking on low for a thicker jam. When set is reached, remove the seed bag and lemon halves and compost them. Put the plum jam into sterilized jars and gently tap the bottom of the jars on the counter to release any air bubbles. Using a clean damp towel, wipe the rims of the jars and place lids and rings on jars. Process in a water bath for 5 minutes if using pint jars, 10 minutes if using quart jars. Remove the jars with tongs and let cool on the counter. When the jam is cool, remove the metal rings, check for proper seals, and label with date and contents. Store in a cool, dark cupboard until ready to use, for up to a year. NOTE: Nigella Plum Jam is really delicious served alongside a gamy meat like roasted duck or venison chops. It also imparts a simple sweetness to a cheese-filled crepe or blintz. Fennel seeds are a great substitute for nigella seeds. You can also substitute chamomile flowers for nigella seeds in the same measurement for a more floral-scented jam. If you prefer a completely smooth jam, place nigella seeds in the lemon seed bag and leave out of the final jam.

Gooseberry Jam with Orange

Gooseberry Jam with Orange

Gooseberry Jam with Orange

 

2 lb gooseberries (green or red)

juice and zest of 2 large oranges

4 1/2 cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

4 clean jam jars

 

Wash the gooseberries, remove stems and crowns and heat, just covered with water, until soft. Add orange zest and juice and return to a boil. Add all of the sugar. Stir using a wooden spoon (a metal spoon will get too hot!) until the sugar is dissolved. Test whether the jam is setting properly: Allow a drop of jam to fall on a saucer and place in the refrigerator for 1 minute. If it has thickened nicely, the jam is ready. Quickly fill the jars and apply the lids. Tighten the lids securely and turn the jars upside down, in order for the vacuum to be created. The jam will have a shelf life of one year. After opening, store in a cool place.

Honey Lemon Apple Jam 

Honey Lemon Apple Jam 

Honey Lemon Apple Jam

12 cups chopped apples

2 cups lemons juice (I used a combination of freshly squeezed Meyer lemon juice and bottled)

2 cups honey

3 cups sugar

1 envelope of liquid pectin (can be omitted if you use a few firm, green apples)

zest of three lemons

Prepare your canning pot, as well as seven pint jars, lids and rings. Combine the chopped apples and lemon juice in a large, heavy-bottomed pot (an enameled Dutch oven works well here) and cook over medium-low heat, stirring frequently, until the apples have broken down. When you’ve got a nice, chunky applesauce, add the honey and sugar and stir to incorporate. Bring the fruit to a boil and cook for at least five minutes at a roll (watch out though, it will bubble and depending on the size of your pot, can get a little splashy). Add pectin and boil for a few minutes more, to active the pectin. When it seems nice and jammy, turn off the heat and stir in the lemon zest. Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands. Process in a boiling water canner for ten minutes (if you are above 1,000 feet in altitude, adjust your processing time accordingly). Eat on toast, spoon on muffins or use to glaze roasted chicken pieces.

Herbed Marmalade Marinade

Herbed Marmalade Marinade

Herbed Marmalade Marinade

Use as a salad dressing, vegetable marinade and sandwich spread, as a marinade for chicken thighs and zucchini that are destined for the grill, and for chopped salads.

2/3 C. extra-virgin olive oil

3 T. red wine vinegar

3 T. freshly squeezed lemon juice

2 T. lemon or orange marmalade

2 garlic cloves, minced

1 T. dried basil

1 T. dried oregano

1 T. dried thyme

2 tsp. dry mustard

1 tsp. fine sea salt

1/4 tsp. freshly ground black pepper

In a blender, combine the olive oil, vinegar, lemon juice, marmalade, garlic cloves, basil, oregano, thyme, mustard, salt and pepper. Blend until just incorporated and pour into a mason jar for storage. It will keep in the refrigerator for up to 1 month.

Balsamic Onion Jam with Fig

Balsamic Onion Jam with Fig

Balsamic Onion Jam with Fig

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This is delicious on a cheese board, on a grilled burger with some blue cheese, or in a grilled cheese sammich with a strong cheese like an aged white cheddar or Manchego

 

1 Tbsp. mild vegetable oil

3 sweet onions, sliced in ¼” thick crescents

1 jalapeno, sliced in thin crescents

â…“ c. white sugar

â…“ c. brown sugar

1½ c. balsamic vinegar

¼ c. cider vinegar

½ c. dried mission figs, sliced in quarters

 

In a large non-reactive pot on low, lightly sweat the onions and jalapenos and onion until the onions start to become translucent. Add some S&P and everything but the figs. Simmer, still on low, for an hour.

Add the figs, simmer on low for another hour-ish. When it is done, the mixture should be reduced by half, and the liquid thick and syrupy and almost evaporated. Pay lots of attention that it doesn’t scorch.  Put in a sterile jar and keep in the fridge for several weeks.

Canned Green Tomatoes

Canned Green Tomatoes

Canned Green Tomatoes

green tomato (as many as you want)

salt

Slice green tomatoes into pint jars. Add 1/2 tsp. salt to each jar. Cover with boiling water. Put lids on and put in water bath canner. Bring to boil and boil for 5 minutes. Remove from canner, tighten caps and cool on counter top. Can also use quart jars, adding 1 tsp. salt.

Canning Them for Frying

Slice tomatoes thick, 1/4-1/2″ thick. Pack in wide mouth quart jar with 1 tsp. canning salt.  Add 1/2 tsp. Citric Acid to each quart (or 1 T. Lemon Juice).  Fill with boiling water, leaving about a 1/2 inch headspace. Process quarts  in a boiling water bath for 40 minutes.

They will be soft when removing from the jar, but will hold up for frying.

Coat in seasoned flour, dip in egg beaten with a little milk, then coat in cornmeal.  Panfry in about 1/4″ oil until golden brown.

Canning Summer in a Jar Salsa

Canning Summer in a Jar Salsa

Canning Summer in a Jar Salsa

14 pints

5 lbs tomatoes (red and green tomatoes seeded and chopped = 5 pounds)

1 lb chile (I used 2 jalapenos, 2 bell peppers, 1 habanero, 1 Tabasco, and 1 chipotle that I made)

1 lb sweet onion, diced

1 C. vinegar (5 percent acidity)

1 lime, juice and zest of

1 tsp. cumin powder

3 tsp. dried parsley

1 tsp. salt

1⁄2 tsp. black pepper

4 garlic cloves, minced

6 ounces tomato paste

1⁄4 C. fresh cilantro (Also additional fresh cilantro can be added at time of serving)

 

Place all but the paste and cilantro in a heavy bottom pot bring to a boil then simmer 10 minutes stirring occasionally. Add paste stir in and cook 10 minutes. Add the cilantro stir in and simmer for 5 more minutes. Ladle into hot jars leaving 1/2 inch headspace. Wipe jars and adjust lids and process in water canner for 15 minutes.

Canned Copycat Rotel

Canned Copycat Rotel

Canned Copycat Rotel

6-7 pints

12 cups cored, peeled, and quartered tomatoes

1 Onion, diced

1 cup finely chopped chili peppers (anaheim, ancho, poblano, hatch or other mild pepper – add in a jalapeno for spice, if desired)

1 tablespoon canning salt

1 teaspoon black pepper

1 teaspoon dry oregano

1/2 teaspoon coriander

1-2 T. Sugar

citric acid to add to jars: 1/4 teaspoon for each pint (1/2 teaspoon for quarts) OR 1 tablespoon bottled lemon juice for pints (2 tablespoons for quarts)

 

Put all ingredients in large enamel pot. Bring to boil. Reduce heat and simmer 30 minutes, stirring occasionally. Pour into sterilized pints. Seal and process in boiling water bath.

Sour Celery and Bell Pepper Asian Pickles

Sour Celery and Bell Pepper Asian Pickles

Sour Celery and Bell Pepper Asian Pickles

 

1 pound celery, trimmed, leaves removed

2 tsp. peanut oil

8 ounces red bell peppers, cut into long, thin strips

Pinch of kosher salt

4 tsp. sugar

1⁄2 C. Japanese soy sauce

1⁄2 C. distilled white vinegar

1⁄3 C. cool water

1 tsp. black sesame oil

 

Use a vegetable peeler to remove the tough strings from the celery, then slice it at an angle, ¾ inch thick. Transfer to a medium bowl.  Heat the oil in a skillet over medium-high heat. Add the bell pepper and salt and sauté until the bell pepper softens and blackens in spots, 7 to 8 minutes.  Add the bell pepper to the celery, along with the sugar, soy sauce, vinegar, water, and sesame oil and stir well. Your pickle is ready to eat, but the flavors will become even better if you wait until the next day. To store, place in canning jars or containers with tight-fitting lids and evenly distribute the brine. (Don’t worry if there doesn’t seem to be enough liquid at first; in a day’s time, the liquid level will rise significantly.) Cover and refrigerate; this pickle will keep for at least a month.

Green Tomato Preserves

Green Tomato Preserves

Green Tomato Preserves

4 lb. green tomatoes

1 lemon, juice of

5 C. sugar

1⁄8 C. crystallized ginger to 1/4 C. crystallized ginger (optional)

Wash the tomatoes, core and cut into chunks; place in a large canning kettle. Add the lemon juice and sugar, bring to a boil and continue boiling until syrup is thick. Ladle into hot sterilized jars and process in water bath as recommended in your area.

 

Onion-Thyme Jam

Onion-Thyme Jam

Onion-Thyme Jam

Makes about 1 cup

2 tablespoons unsalted butter

2 tablespoons olive oil

4 medium sweet onions, chopped (about 4 cups)

2 tablespoons fresh thyme leaves (or 1 1/2 teaspoons dried)

1 bay leaf

1 roasted garlic clove, mashed (optional)

Kosher salt

Freshly ground black pepper

1/4 cup apple cider vinegar

2 tablespoons brown sugar

 

Melt the butter and olive oil in a heavy-bottomed pot. Add the onions, thyme, bay leaf, garlic, 1 teaspoon salt, and a few cracks of pepper. Cover and cook over medium-low heat for 20 minutes.  Add the vinegar and sugar and cook, stirring frequently, 20 minutes or longer until thickened. Remove bay leaf.  Transfer jam to a bowl and let cool. Season with additional salt and pepper, if desired.  Can be refrigerated for a few days; return to room temperature before serving.

Canning Chili Beans

Canning Chili Beans

Canning Chili Beans

Boiled Water, kept at a simmer

7 quart mason jars

 

Per Jar:

1 C. dried kidney beans

1/4 C. tomato sauce

1/2 tsp. canning salt

1 tsp. smoked paprika OR plain paprika

1 tsp. granulated garlic

1 tsp. granulated onion

1 tsp. dehydrated onion

1 tsp. chili powder’1/4 tsp. cumin

vinegar to wipe rims of jars

 

Using clean quart jars…. add 1 C. dried kidney beans.

Add tomato sauce.

Add spices.

Fill remaining jars with boiled, hot water.

 

Debubble/stir contents. Wipe rims of jars with vinegar, checking for any crack, nicks and making sure rim is clean of debris. Add lid and ring, which has been soaking in hot, simmered water. Place into pressure canner. Canning: 1″ headspace, processed for 90 minutes for quarts, 75 minutes for pints at 10lbs of pressure for Michigan. Check your pressure poundage in your state. When pulling them out of the canner, cover them with a towel and allow them to cool for 24 hours. Check for sealing, remove bands/rings and wash jars in hot soapy water with 1/2 C. vinegar added to the water. Rinse and dry. Label. Place into your pantry.

Basic Herbal Jelly

Basic Herbal Jelly

Basic Herbal Jelly

1 C. of apple juice

2 C. of herbal infusion

2 tsp. lemon juice

4 C. sugar

1 package pectin

6 fresh sprigs of herbs for the jars

Proceed with the jelly directions on the box of pectin. Place a fresh herb sprig or flower into each jar.

Infusion:  To make an infusion, simply bring 2 C. of water to a boil, and take off the heat. Add a generous handful of herbs to the pan, put on the cover, and let cool to room temperature. Strain off the herbs and measure out 2 C.

Basil (sweet) – basil and water infusion (add 2 T. cloves for spicy flavor), strain.

Cinnamon/cherry juice (make infusion with ¼ C. crushed cinnamon), strain.

Clove/tangerine juice (make infusion with ¼ C. crushed cloves), strain.

Fennel – fennel and water infusion, add vinegar for all or part of the lemon juice.

Lemon balm with red grape juice.

Lemon thyme with white grape juice.

Lemon verbena and lemonade.

Marjoram and grapefruit juice.

Mint with water or apple juice.

Parsley with water or dry white wine.

Sage with cider or apple juice.

Savory and cranberry juice.

Scented geranium with water or apple juice.

Sweet woodruff and white wine.

Tarragon and white wine or with water (add vinegar).

Thyme and purple grape juice.

Zesty Rhubarb Relish

Zesty Rhubarb Relish

1 C. Sugar

3/4 C. Cider

1/2 C. Water

1/2 tsp. Salt

1/2 tsp. minced Jalapeno Chile

1/2 tsp. Mustard Seeds

1/2 tsp. ground Cinnamon

1/2 tsp. ground Allspice

1/4 tsp. dried Red Pepper Flakes

1/4 tsp. ground Cloves

1/4 tsp. ground Nutmeg

4 C. Rhubarb, sliced into 1/2″ pieces

1 lg. Onion, chopped

1 C. sliced Pitted Dates

1/2 C. Golden Raisins

 

Wash 2 pint jars and keep hot until needed.  Prepare lisds as manufacturer directs.  In 4 quart non aluminum pan, combine first 11 ingredients (sugar through nutmeg).  Heat to boiling, reduce heat and simmer 5 minutes, stirring occasionally.  Add rhubarb and onion, cover and simmer over medium low for 35 minutes, stirring occasionally.  Add dried fruits and simmer for 20 minutes more, or until mixture is thick.  Ladle hot relish into hot jars, leaving 1/2″ head space.  Wipe jar rim with a clean damp cloth.  Attach lid.   Process in boiling water canner 15 minutes.

Red Onion Jam

Red Onion Jam

Red Onion Jam

3 C. Peeled, thinly sliced red onions
1 1/2 C. Apple juice
3/4 C. Red wine vinegar
1 tsp. Dried sage
1/2 tsp. Pepper
5 C. Sugar
1/2 C. Packed light brown sugar
1/2 tsp. Margarine
1 Pouch liquid pectin

Mix all ingredients except pectin. Place over high heat; bring to a full rolling boil and stir constantly. Skim off foam with metal spoon, remove from heat. Ladle into sterilized jars, then water bath process for 5 min.

Peach Jam with Lemon Thyme and Almonds

Peach Jam with Lemon Thyme and Almonds

Peach Jam with Lemon Thyme and Almonds

 

Makes 4-5 half-pints

1/2 C. slivered almonds

12 ounces Granny Smith apples (about 2 large)

4 pounds peaches, peeled, pitted and diced

11/2 C. granulated sugar

3 T. strained fresh lemon juice

2 tsp. fresh lemon thyme leaves (or 1 tsp. regular thyme)

 

Sterilize jars by boiling for 10 minutes in a large canning pot; leave them in the pot to stay hot. Put a small plate in the freezer. Put the flat lids in a heatproof bowl. Toast almonds in a small skillet over medium-high heat, stirring constantly until fragrant and light brown, about 3 minutes. Remove to a plate and set aside. Quarter and core the apples, reserving the cores and seeds. Tie apple trimmings in cheesecloth (or a jelly bag, if you have one). Put the peaches and sugar in a wide, 6- to 8-quart preserving pan or other wide, shallow pan. Bring to a simmer over medium-high heat, stirring frequently, and continue to cook until the juices just cover the peaches, about 5 minutes. Pour into a colander set over a large bowl. Stir peaches gently to drain off juice. Return juice to pan, along with the apples and the trimmings. Bring to a boil over high heat and cook, stirring occasionally, until syrup is thick and reduced, about 15 minutes. Return peaches and any accumulated juices to pan. Add lemon juice, almonds and lemon thyme. Bring back to simmer and cook, stirring frequently, about 15 minutes, until peaches are very tender and a small dab of jam spooned onto the chilled plate and returned to the freezer for a minute becomes somewhat firm. (It will not gel.) Remove from heat. Discard apples and trimmings, and stir gently to distribute fruit in the liquid.. Ladle hot jam into the jars, leaving 1/4-inch space at the top. Wipe jar rims. Put a flat lid and ring on each jar, and tighten until snug. Return the jars to the canning pot, making sure water covers jars by at least 1 inch. Bring to a boil and boil for 5 minutes. Remove from pot and let sit untouched for 12 hours. (After 1 hour, check to see if the jars have sealed. If the center of the lid can be pushed down, it hasn’t sealed. Store any unsealed jars in the refrigerator.) Label and store, preferably in a cool, dark place.

Garden Antipasto

Garden Antipasto

Canning: Garden Antipasto

1 1/2 lb. sweet peppers, stemmed, seeds & ribs removed, thickly sliced
1 lb. eggplant, sliced into 1/2-inch batons
2 C. red wine vinegar, divided
1 1/2 tsp. Kosher or pickling salt
1 C. olive oil
3 large, or 6 small, cloves garlic
6 sprigs fresh thyme, or other fresh herb
1 1/2 tsp. black peppercorns

Prepare canner, jars and lids. In a medium stockpot, bring 1 C. vinegar + 1 C. water to a boil. Add eggplant and poach, stirring occasionally, until vegetables soften, about 2 – 3 minutes. Scoop eggplant out with a slotted spoon and remove to a clean bowl. Add sliced peppers to the stockpot. Add water to cover: bring to a boil, reduce heat and simmer, covered, until peppers are softened, about 2 – 3 minutes. Drain and remove peppers to the eggplant bowl. Add 2 small garlic cloves, 2 sprigs thyme and 1/2 tsp. peppercorns to each clean, hot pint jar. Pack in eggplant and peppers, squishing them in fairly tightly, to a generous 1/2-inch head space. Fill all pint jars with vegetables before adding brine. Bring remaining 1 C. vinegar and salt to a boil in the stockpot. Add olive oil and bring back to a boil. Ladle boiling brine over peppers & eggplant in the pint jars: remove any air bubbles with a chopstick or spatula, adjusting brine to a head space of 1/2-inch. Wipe rims thoroughly (ensure no olive oil remains on the rims), affix lids and process in a boiling water bath for 10 minutes.

Hawaiian Jam

Hawaiian Jam

Hawaiian Jam

8 Peaches, peeled
3 lg Oranges
Pulp of 1 med. cantaloupe
1 Lemon
1 (8 1/2 oz.) can crushed Pineapple
Sugar

Chop all ingredients fine. Put oranges through food processor. Combine all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight. Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal. Makes 8 pints.

Cook’s Illustrated Marinated Mushrooms

Cook’s Illustrated Marinated Mushrooms

Cook’s Illustrated Marinated Mushrooms

Cooking the mushrooms over relatively high heat encourages them to quickly release liquid, which can then be reduced to a concentrated, flavorful glaze.


1/4 C. extra-virgin olive oil
1/8 tsp. red pepper flakes
Salt and pepper
1 pound cremini or white mushrooms, trimmed, left whole if small, halved if medium, quartered if large
3 tsp. lemon juice
1 garlic clove, sliced very thin
1 large shallot, minced
1/4 small red bell pepper, chopped fine
1 tsp. minced fresh thyme or 1 tsp. chopped fresh parsley or basil

Heat 3 tsp. oil, pepper flakes, and ‘h tsp. salt in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and 2 tsp. lemon juice. Cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or
rimmed baking sheet; cool to room temperature, about 20 minutes. When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours. Allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tsp. olive oil, 1 tsp. lemon juice, and thyme and season with salt and pepper to taste before serving.

Spicy Dilly Beans

Spicy Dilly Beans

3 pounds green beans
2 1/2 C. white vinegar
2 1/2 C. water
4 T. pickling salt
5 medium cloves garlic
5 tsp. dill seed (not dill weed)
5 tsp. red chili flakes
1-2 dried hot red chiles per jar, optional

Prepare a boiling water bath and 5 regular mouth pint jars. Place lids in a small saucepan over very low heat to simmer while you prepare the pickles. Wash and trim beans so that they fit in jar. If you have particularly long beans, cut them in half. Combine vinegar, water and salt in a medium saucepan and bring to a boil. While the pickling liquid heats, pack your beans into the jars, leaving 1/2 inch for headspace. To each jar, add 1 clove of garlic, 1 tsp. dill seeds, and 1 tsp. red chili flakes. Slowly pour the hot brine over the beans, leaving 1/2 inch for headspace. After all the jars are full, use a wooden chopstick to work the air bubbles out of the jars. Check the headspace again and add more brine if necessary. Wipe the rims, apply lids and rings and process in a hot water bath for 10 minutes. Let pickles sit for at least one week before eating.

Pineapple and Peach Jam with Mint

Pineapple and Peach Jam with Mint

Makes 8 half pints

1 and a half pineapples (about 6 C.), washed, peeled, eyes removed, quartered, and cored.
Chop into small pieces.
6 C. peaches, peeled, pitted, and chop into pieces
2 C. sugar
4 T. lemon juice
1 1/2 T. minced fresh mint

Put pineapple, peaches, and sugar into a pot and bring to a simmer, stirring frequently, until the juices are just starting to cover the fruit. Pour the mixture into a colander or mesh strainer and set it over a large bowl, stirring the fruit around to extract as much liquid as you can. Return that juice to the pan and bring to a boil over high heat, stirring occasionally, until the syrup is thick and reduced, about 10 minutes. Return your fruit along with any excess juices that may have accumulated to the pot, along with 4 T. lemon juice and bring to a simmer. Simmer, stirring frequently, until the fruit is very tender, about 15 minutes. Once it reaches the desired consistency (to a jam consistency, this jam will not gel), remove from the heat and stir in your 1 – 2 T. mint. Ladle into your jars to 1/4 inch headspace, remove air bubbles, wipe rims, and assemble lids. Process in a boiling water bath for 15 minutes

Pickled Three Bean Salad

Pickled Three Bean Salad

1 ½ Lb. Fresh Green Beans — 4 1/2 C.
1 ½ Lb. Fresh Wax Beans — 4 1/2 C.
1 Lb. Canned Kidney Beans — or Shelled Lima Beans, rinsed and drained
2 C. Celery — sliced
1 Large Onion — peeled and sliced
1 C. Sweet Pepper — diced
2 ½ C. Sugar
3 C. White Vinegar
1 T. Mustard Seed
1 tsp. Celery Seed
4 tsp. Pickling Salt
1 ¼ C. Water

Rinse beans, trim ends and cut into 1 1/2″ pieces. Mix in large pot with celery, onion and pepper. Cover with boiling water and simmer 10-12 minutes (the recipe calls for 8 minutes, but that wasn’t enough). Drain. Bring sugar, vinegar, spices, and water to a boil. Simmer, covered, 15 minutes. (The amounts are just right, only a little brine left over. Don’t boil the brine away!) Add drained vegetables and kidney beans. Return to a boil. Pack hot vegetables into hot jars, leaving 1/2″ headspace. Ladle hot spiced vinegar over vegetables, leaving 1/2″ headspace. Remove air bubbles. Wipe rim of jar clean; place hot, previously simmered lid on jar and screw down ring firmly tight. Process 15 minutes in a boiling water bath canner. Do not change the ratio of vinegar, water and vegetables. This is a tested recipe for water bath canning.

Chamomile-Scented Strawberry Syrup

Chamomile-Scented Strawberry Syrup

3 half pint jars

4 pounds rinsed and hulled strawberries, crushed (about 8 C.)
2 C. sugar
2 chamomile tea bags
1/4 C. fresh lemon juice

Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. Put the strawberries in a wide, 6- to 8-quart preserving pan. Bring to a simmer, stirring frequently^, then continue to cook for 5 minutes. Working in batches if necessary, pour into a very-fine-mesh sieve or jelly bag set over a large bowl and stir the berries gently to drain off all the juice. Rinse the preserving pan and return the juice to the pan. (Reserve the strawberry pulp for another use; see this page.) Add the sugar, tea bags, and lemon juice and bring to a boil over high heat. Boil, stirring occasionally, until a small dab of the syrup spooned onto the chilled plate and returned to the freezer for a minute becomes somewhat firm (it will not gel), about 30 minutes. Skim off as much foam as you can and remove the tea bag. Ladle boiling water from the canning pot into the bowl with the lids. Using ajar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids. Ladle the hot syrup into the jars, leaving 1/2 inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

Spicy Tunisian Tomato Sauce with Olives & Preserved Lemon

Spicy Tunisian Tomato Sauce with Olives & Preserved Lemon

Tomato sauce is infinitely adaptable. This version takes the basic Italian sauce and heads south with it, across the Mediterranean Sea, to Tunisia. It includes either Baharat or Ras el Hanout spice blend, along with paprika, cinnamon, preserved lemons, and olives. It’s fabulous as the base for a Moroccan Tagine (and is specified for Moroccan Kefta Tagine (Spicy Meatballs & Tunisian Tomato Sauce). But it’s also delicious tossed with linguini or strozzapreti pasta, Italian-style.

¼ C. cold pressed, extra-virgin olive oil
1 large onion, minced (2½ C. or 10 oz. minced)
4 cloves of garlic, minced or pressed
2 tsp. Baharat or Moroccan Ras el Hanout
2 tsp. ground cumin (only if Ras el Hanout contains no cumin)
2 tsp. ground paprika
1 tsp. ground cinnamon
½ C. dry white wine
28 oz. canned, crushed tomatoes
2 C. chicken stock, plus more as needed
2 tsp. fine sea salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste
1 tsp. wildflower honey, plus more to taste
1 C. large cerignola mix, calamata, or green olives, pits removed, and cut into quarters lengthwise
½ C. small preserved lemons, cut into quarters or eighths lengthwise, pits removed
¼ C. chopped cilantro

In a large sauté pan, over medium-low heat, heat the oil and add the onions. Cook the onions slowly, partially covered, until soft and translucent but not browned, about 10 minutes.
Add the garlic and cook for 2 minutes more, stirring to incorporate. Add the baharat or ras el hanout, cumin (if needed), paprika, and cinnamon. Stir to incorporate. Turn the heat up and add the wine. Simmer until almost all liquid is evaporated. Add the tomatoes and chicken stock. Simmer slowly, partially covered for 15 minutes. Add the olives and preserved lemons, and continue cooking for about 15 minutes longer, until sauce is slightly thickened, with a silky sheen. Total cooking time will be about 30 minutes. If the spices still taste harsh at this point, add a little more stock, and simmer longer. If needed, thin the sauce with additional chicken stock. Sauce should not be too thick. Taste for seasoning, and add salt, pepper, and honey to taste. Just before serving, add the cilantro. Sauce can be used immediately or cooled and refrigerated for up to 3 days. It’s even better on day two. Makes about 2 quarts.

Old Fashioned Raspberry Preserves

Old Fashioned Raspberry Preserves

4 C. smashed, fresh raspberries , use a potato masher to smash the raspberries
4 C. sugar
¼ C. fresh lemon juice

Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, stirring continuously. Boil hard for 1 minute, continuing to stir. Add sugar, return to a boil, and boil until mixture reaches 220ËšF on a candy or instant thermometer. Ladle into clean jars for storage in the freezer or into sterilized jars if processing with a water bath. If water-bath processed, this jam can be stored at room temperature.